Carrot Fritters ORIGINAL RECIPE Beat two or three boiled carrots to a pulp with a spoon; add to them six eggs and a handful of flour; moisten them with either cream, milk, or white wine, and sweeten them. Beat all together well, and fry in boiling lard. When of a good color, take them off and squeeze on them the juice of a Seville orange, and strew over fine sugar. The Cook’s Own Book Mrs. N. K. M. Lee 1832 MODERN ADAPTATION 1 large carrot or 2 average carrots 3 eggs 3 tablespoons flour 1/4 cup milk 1 tablespoon sugar; and a bit more 1 fresh orange (optional) Cooking oil of choice 1. Peel or scrape your carrots. Cube them small and put them in a saucepan with a lid. 2. Add enough water to cover carrots. Cover pan and boil, on high until quite soft; 20 – 30 minutes. 3. Drain carrots and mash well. 4. To mashed carrots add eggs, milk, sugar and flour, and mix well. 5. Heat 1/2 inch of oil in a heavy skillet over medium/high heat. 6. Carefully add a large scoopful of the batter to the hot oil. The batter should start to brown and float to the top of the oil. 7. After 10-15 seconds gently flip fritter over and let simmer for another 10-15 seconds. 8. Remove golden brown fritter from oil and let drain on a towel. 9. Sprinkle over a bit of sugar and a bit of orange juice. [Tip! Roll the orange firmly on the counter before cutting open to more easily extract juice.] 10. Serve hot and enjoy! INGREDIENTS - 1 large carrot or 2 average carrots - 3 eggs - 3 tablespoons flour - 1/4 cup milk - 1 tablespoon sugar; and a bit more - 1 fresh orange (optional) - Cooking oil of choice - 1. Peel or scrape your carrots. Cube them small and put them in a saucepan with a lid. - 2. Add enough water to cover carrots. Cover pan and boil, on high until quite soft; 20 – 30 minutes. - 3. Drain carrots and mash well. - 4. To mashed carrots add eggs, milk, sugar and flour, and mix well. - 5. Heat 1/2 inch of oil in a heavy skillet over medium/high heat. - 6. Carefully add a large scoopful of the batter to the hot oil. The batter should start to brown and float to the top of the oil. - 7. After 10-15 seconds gently flip fritter over and let simmer for another 10-15 seconds. - 8. Remove golden brown fritter from oil and let drain on a towel. - 9. Sprinkle over a bit of sugar and a bit of orange juice. [Tip! Roll the orange firmly on the counter before cutting open to more easily extract juice.] - 10. Serve hot and enjoy! INSTRUCTIONS 1. Peel or scrape your carrots. Cube them small and put them in a saucepan with a lid. 2. Add enough water to cover carrots. Cover pan and boil, on high until quite soft; 20 – 30 minutes. 3. Drain carrots and mash well. 4. To mashed carrots add eggs, milk, sugar and flour, and mix well. 5. Heat 1/2 inch of oil in a heavy skillet over medium/high heat. 6. Carefully add a large scoopful of the batter to the hot oil. The batter should start to brown and float to the top of the oil. 7. After 10-15 seconds gently flip fritter over and let simmer for another 10-15 seconds. 8. Remove golden brown fritter from oil and let drain on a towel. 9. Sprinkle over a bit of sugar and a bit of orange juice. [Tip! Roll the orange firmly on the counter before cutting open to more easily extract juice.] 10. Serve hot and enjoy! Non-personal archive pmurad February 17, 2016 at 8:27 AM